Awash in adjectives along the lines of cake or raised, plain or powdered, glazed or filled, it's easy to see that the Twin Cities is enjoying something of a doughnut renaissance. This is no Dunkin' Donuts-led invasion. The enthusiasm is being generated by a creativity-obsessed wave of owner-operated doughnut shops and bakeries, and by top-flight chefs demonstrating their abiding affection for this most proletariat of pastries. That's not to overlook the skilled contributions of longtime doughnut purveyors, some of whom have been standing at their deep fryers for more than a half-century. These are our favorites.

"Women of the flats stood guard over their thresholds while police attempted to eject them for failure to pay rent on the grounds on which the dwellings stand. A near-riot was halted when a second court order was served on police, ordering a stay of the ejections."